It's all about sharing baking experiences ..

Is it tea-time yet?

Someone put the kettle on as Carrot Cake with Cream Cheese Frosting is ready!! This cake actually taste pretty good on its own without the frosting as well …but as I had baked this for a good friend of mine, therefore had to make a bit of an effort! 🙂 Making the fondant carrots was such good fun though .. so do try it out! Enough said, time to stare at it some more and then have it delivered .. sniff sniff! 🙂

Method:Pre-heat your oven at 180 degrees Celsius. Lightly grease an 8″ cake tin.
In a bowl beat together the caster sugar, eggs, and vegetable oil.
Add the chopped walnuts, grated carrots, and grated rind of orange to the mixture.
In a separate bowl, add and mix all the dry ingredients i.e.. self-raising flour, bicarbonate soda, cinnamon powder, nutmeg powder.
Add the dry ingredients to the wet mixture and fold the mixture with the help of a spatula (remember not to use a beater at this stage as it would involve the risk of over-mixing)
Pour the mixture in to the cake tin and bake in the oven at 180 degrees for approximately 30 – 40 minutes or until the skewer inserted to the centre of the cake comes out clean.
Once the cake has baked, allow it to cool completely by placing on a wire rack before beginning with the frosting.
After the cake has cooled completely add cream cheese frosting on top followed by the chopped walnuts and almonds.

Method for the cream cheese frosting:
In a bowl whisk together the mascarpone cheese and butter until it forms a creamy mixture.
Add the icing sugar a little at a time and whisk the mixture until it dissolves well. Tip: Always keep a spatula with you to help scrape the icing sugar from the sides of the bowl
Add the vanilla essence and milk and whisk once again!

Congratulations! You’re carrot cake with cream cheese frosting is now ready to be served!